After a very long hiatus, I’m back! The past year has been a whirlwind of major life events – I got engaged and am currently planning the wedding, my fiancé got sworn in as a police officer, I got a major breast reduction and bought a house – PHEW! While my fiancé was training (for about three and a half months), I discovered meal subscription boxes, which are now one of my favorite things. Blue Apron, Plated, PeachDish, HelloFresh, HomeChef – they’re all the great in their own way and I should probably do a comprehensive review of them all. Even though they’re awesome, they have definitely cut down on my creativity in the kitchen since I’m not developing my own recipes nearly as often as I did previously. However, I by no means rely on these for every meal and am still regularly coming up with yummy things to eat.
These delicious little cakes came to be because my fiancé used the ground turkey I needed for one of my Blue Apron meals to make chili and I didn’t feel like making any of the meals I had. While wondering what to make and craving crab cakes, I remembered the shrimp waiting to be used and decided to try making shrimp cakes. With a rough recollection of a past-used crab cake recipe, this is what I came up with. Most crab cake and probably shrimp cake recipes use mayonnaise; I chose to try using Greek yogurt here and had great results with texture and flavor. I served with a whole grain mustard and Greek yogurt sauce over a bed of spinach and alongside lightly roasted red potatoes. Mm mmm.
12 oz shrimp (feel free to use any leftover precooked shrimp as well)
1/3 c Italian breadcrumbs, plus extra for coating
1/4 c all purpose flour, plus extra for coating
1 large egg, lightly beaten
2 1/2 T plain Greek yogurt
1 t chopped jalepeno, seeds removed, optional
1 1/2 t garlic powder
Begin heating a small saucepan of water to medium-high heat. Before water has heated, add shrimp and cook until just pink. Drain, peel, dry with a paper towel and chop.
While shrimp is cooking, add all other ingredients to a medium bowl. Stir in cooked, chopped shrimp until evenly distributed. Form mixture into four evenly divided cakes.
Combine equal quantities of additional breacrumbs and flour and lightly bread cakes.
In a nonstick pan, heat 3 T of olive oil over medium-high heat. Cook cakes for 3-4 minutes on each side or until golden brown.
Serve with sauce of your choosing.